Hot Sauce

I wish I canned produce from the garden during the summer, froze containers of home grown tomatoes to enjoy throughout the winter…I don’t.  We grow food and buy it from local farmers, we eat it, we serve to to others, we give away excess produce during the growing season.  In the winter we eat more root vegetables, winter greens and the occasional fruit from far away tropical lands.  Some years I do make something that preserves a local fruit of the garden that can be enjoyed during the colder months.

Last year was a fantastic fig season and we dried lots of figs and used them throughout the winter. This year, hot sauce.  Last week I bought several pounds of Thai Ascent Peppers from Path Valley Cooperative.  We gave some out as parting gifts at a Home Restaurant, added them to a couple family meals last week and the rest became hot sauce that we will enjoy throughout the cold months.

To make the sauce I lightly coated the peppers in grapeseed oil, roasted them in a 375 degree oven for about 15-20 minutes, combined them in the blender with a salt, raw unfiltered apple cider vinegar and agave nectar to taste.

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This entry was published on October 24, 2010 at 2:55 pm. It’s filed under cooking and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Hot Sauce

  1. Sidra:

    I hope you had a good wedding weekend. Funny that you should just post this, as last week I tried my hand at our first hot sauce. I had two excellent pepper plants in the garden plot this summer – one a hot lemon yellow and the other a Cayanne (the anaheim did not do well for some reason). After giving away about 5 garlands of Cayenne, I still had a ton, and had about 100 of the hot lemon as well. I took a slightly different approach with the sauce, however. I did not roast because I wante the citrus flavor of the lomon pepper to stand out. I blended the yellow and cayenne pepper in a blender with a smaller amount of roasted red peppers and plain white vinegar. Once smooth, I put on the stove and brought to a boil, added some apple cider and sugar, let cool and jarred it up. The brightness of the lemon peppers held up well and it is HOT. I am eager to try again next year as well.

    • sounds delicious!!
      One thing I have noticed is that the hotness generally fades a little bit with time especially with the raw peppers for some reason (probably explicable chemically but I do not know the science behind it). I also love that depending on the method of preparation and the peppers that you begin with the product is so distinct.
      Look forward to talking more soon about farming and cooking.

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